Smoky Tandoori Chicken Biryani Recipe

About this recipe

A fragrant biryani infused with smoky tandoori spices, tender chicken, and aromatic basmati rice. Perfect for a wholesome, flavorful lunch.

Ingredients

• - Schwartz Coriander Leaf Jar
• 500 G Fresh Vine Tomato 500g
• 1 Kg Shazans Chicken Thighs
• - Shan Chaat Masala
• 1 L Crisp N Dry Oil
• - Marnoto Hand Harvest Fine Sea Salt

Instructions

1. 1. Marinate chicken thighs with yogurt, tandoori masala, ginger paste, garlic paste, lemon juice, and salt for 20 minutes.
2. 2. Wash and soak basmati rice in water for 15 minutes, then drain and set aside.
3. 3. Heat oil in a deep pan and sauté sliced onions until golden brown, then remove half for garnish.
4. 4. Add bay leaf, cinnamon stick, cloves, and cardamom pods to the pan, stirring for 30 seconds until aromatic.
5. 5. Add marinated chicken to the pan, cooking for 10 minutes until partially done and coated in spices.
6. 6. Stir in chopped tomatoes, mint leaves, and coriander leaves, cooking until the mixture thickens slightly.
7. 7. Add soaked rice and measured water to the pan, stirring gently to combine all ingredients evenly.
8. 8. Cover the pan with a tight lid and cook on low heat for 15 minutes until the rice absorbs the water.
9. 9. Turn off the heat and let the biryani sit covered for 5 minutes, allowing the flavors to meld together.
10. 10. Garnish with fried onions and additional coriander leaves before serving hot.